Ingredients
- 2 Organic Chicken Breasts (skinless
- 1 Tablespoon Soy Sauce/Tamari/Coconut Aminos
- 1 Tablespoon Rice Wine Vinegar
- 1 Tablespoon Corn Starch
- 2 Bell Peppers
- 1 cup Snap Peas
- 1 cup, chopped Pineapple
- 1 cup Brown Rice
Sauce
- 2 Tablespoons Tomato Paste
- 1 cup Chicken Stock
- 2 Tablespoons Soy Sauce/Tamari/Coconut Aminos
- 4 Tablespoons Rice Wine Vinegar
- 2 teaspoons Corn Starch
- 1 teaspoon Kosher Salt
Directions
A few years back, my husband and I decided to cut out carbs…completely.
It was not easy but it forced us to add more vegetables and fruits to our diet. This sweet and sour chicken recipe was a weekly favorite because it was easy and convenient.
I was also watching my sugar and salt intake at that time and therefore decided to opt out on any bottled sauces.
I wanted something sweet but not sugar…enter in…pineapple!
Pineapple is essential in this dish as it is both sweet and slightly tangy! Especially when pan roasted on high heat, the pineapple becomes even more sweeter and juicy!
Since we are back on carbs (hallelujah!), I am now adding brown rice to this dish.
Steps
1 Done | Prep & Marinate ChickenChop the bell peppers, pineapple, and snap peas. I simply cut the snap peas in half and the bell pepper and pineapple into small bite size pieces. Next, chop the chicken into bite size pieces as well. In a bowl, combine 1 tbsp of soy sauce and 1 tbsp of rice wine vinegar, add the chicken and allow to marinate for 20-30 minutes. I recommend covering the bowl with plastic wrap and keeping it in the refrigerator. |
2 Done | Cook The Rice & ChickenIn a pot, add 1 cup of brown rice and 2 cups of water. I am using short grain brown rice but feel free to use any type of rice you prefer. Cover the pot and bring it up to a boil, once it's at a boil, lower the heat down to medium-low and cook, covered, until the water has disappeared, about 20-30 minutes. Remove the bowl of chicken from the refrigerator, add 1 tbsp of corn starch and mix with a spoon so that each piece of chicken is covered in corn starch. The cornstarch will create a slight crust for the chicken as well as thicken the sauce later on. In a large pan (I recommend a pan with high sides) add 1 tbsp of coconut oil and fry the chicken on high until both sides are browned. Once the chicken is cooked, about 3 minutes on each side, remove the chicken from the pan and transfer onto a paper-towel lined plate so that the excess fat can be absorbed. |
3 Done | Make The SauceIn a sauce pan, add all of the ingredients and stir to combine. Cook the sauce on medium-high until it bubbles and thickens, about 30 minutes. |
4 Done | Bring It All TogetherWhile the sauce bubbles away, add the chopped bell peppers and pineapple to the pan we used to cook the chicken in on high while stirring. Cook and stir for 5-7 minutes or until the bell peppers and pineapple chunk have softened. Next, add the chicken back to the pan as well as the snap peas. Stir and cook on medium for a couple of minutes to reheat the chicken. Lastly, add the sauce stir and turn off the heat. By now, the rice should be done as well. Use a fork to fluff the rice before serving. Serve the dish with black sesame seeds, chopped nuts, or chopped green onion! |
